New World Cuisine

Lunch 11:30-3:30

Aprés 3:30-5

Dinner 5:30-10:30




New World Cuisine

Lunch 11:30-3:30

Aprés 3:30-5

Dinner 5:30-10:30





Think modern alpine getaway, a clean space with grey washed tones and layers of rich detail to absorb. A space you come to sink into, escape and explore, with waves of intense flavors and smells, vibrant and classic music passing through the air. Innovative and inspired New World Cuisine focusing on a unique and fresh approach with flavors from the Mediterranean to China are served up. After dark, the ambiance comes from soft designer lighting and candles. Surrounded by shades of grey and light wood tones, comfortable banquets and modern Scandinavian furniture create an enchanting environment that envelops you in the world of Bosq and our surrounding mountains.

Chef C. Barclay Dodge has been in the restaurant world for over thirty years and has taken his experiences from all over the globe and created this passion-driven menu for your palate. As an Aspen native, he is excited to share his love of the kitchen with you.  

Due to our intimate size, reservations recommended for both a seat and our Famous Peking Duck!


The family

The family

Barclay Dodge



Chef C. Barclay Dodge has spent the last thirty years traveling to exotic places from North Africa, the Mediterranean, South East Asia, Central America, Australia and all over Sub-Sahara Africa. The flavors & cultures of the East have always intrigued him and he finds himself heavily delving into the markets, restaurants (white tablecloth and street food) and cooking classes whenever he travels. Working in Michelin starred restaurants in Spain and New York are also where he draws immense inspiration.

Originally from Aspen, cooking quickly became a deep love of Chef Dodge's since the restaurants were one of the few places that would employ the youth. For the last twenty-five years, he has traveled and cooked between Aspen and other parts of the country and globe. He developed a great reputation and clientele and the community is always curious as to what is next for the talented chef.


Rachel Koppelman



Rachel's culinary ambitions started at a young age and eventually brought her out of the Midwest and here to Aspen. After cooking and competing in culinary competitions in high school, she accepted a full-ride scholarship to The Culinary Institute of America. While at the CIA,  she continued to grow her passion for food while interning at Eleven Madison Park in New York City and emerging herself in the culture of a Michelin restaurant. Towards the end of her time at CIA, she traveled to Italy to study the food and wine of the southern regions, and gained a new perspective on the Italian culture itself.  

After graduating from the CIA in 2013 with her bachelors degree in Culinary Arts Management, she moved to Aspen to join the culinary team at The Little Nell. During her time at The Little Nell, she worked her way through the kitchen, eventually becoming a Sous Chef in August 2015. After more than two years at The Little Nell, it was time for new adventures and loves her Culinary team at Bosq.


ben chesna



Ben’s journey through the service industry began in the dish pit, back east in Massachusetts. He washed dishes and worked the fry station at coastal restaurants during High School to earn gas money. His passion for the industry led him to tend bar during college.  At a local dive bar, he perfected the art of pouring shots of whiskey and topping of pitchers of beer.

Seven years ago Ben moved to Snowmass Village and began working at 8k in the Viceroy Snowmass. He started busing tables but quickly moved through the ranks of expo, cocktail server, dinner server, bartender and sommelier.

When Ben’s not skating or on the hill snowboarding, he’s studying wine, spirits and food. After passing the Introduction to the Court of Master Sommeliers in October 2015, he went on to finish top of his class in his Certified Exam in April 2016. The Advanced exam is next in his sights and he will be traveling to Dallas for the Advanced Course in April 2017.

Every off-season Ben loves to explore the culinary and viticulture scenes of the world and bring back inspiration to Aspen. Come enjoy Bosq’s wine list and ask as many questions as you can!


MOnica cortes



Monica Cortes has over 15 years of experience in hospitality Food & Beverage operations.  Her passion for food, wine, and hospitality took hold when she was in her early 20's working at The Ritz-Carlton Hotel in Key Biscayne, Miami.  Monica's focus on the importance of training and building strong teams have made her an innovative leader in the industry. Her infectious personality brings joy wherever she goes turning work, into play, into productivity. 

Monica has participated in the opening of the MGM Resorts International at Aria - the 9th-largest hotel in the world – and created the first training program focused on bringing new talent to the industry with ES. In her constant search for personal growth she has been certified in The Ritz-Carlton Leadership Center, MGM Grand University DIRECT program, Train-the-Trainer, Talent+ Quality Selection Process, and Carpedia Required Results, to name just a few.

On an off day you can find her basking in the sun amongst friends, glass of vino in hand, sharing laughs, positivity, and stories of travel and life. 


Alexis Kendall


Bosq would like to introduce you to Alexis Kendall, but you can call her Lexi.  Lexi was raised in both Basalt, Colorado and Naples, Florida.  Lexi enjoys bombing down the Colorado Mountains on her snowboard and hiking with her dog, Bulleit Rye (yes, named from her favorite whiskey).  Lexi has a knack for remembering people’s faces, and their favorite drinks (locals and tourists alike.) For the past decade, Lexi has been concocting divine and innovative cocktails, mixed just to your liking.  She is thrilled to have joined the fantastic crew at Bosq Aspen and looks forward to spoiling you at her bar!


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